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Cherry Berry Pie Recipe

Cherries and raspberries are plentiful here in Upper Peninsula. This recipe has been in my family many years. I won first place with it in a contest.

TOTAL TIME: Prep: 30 min. Bake: 45 min.YIELD:8 servings

Ingredients

1 can (16 ounces) pitted tart red cherries

1 package (10 ounces) frozen red raspberries, thawed

3/4 cup sugar

3 tablespoons cornstarch

3 tablespoons butter

1/4 teaspoon almond extract

1/4 teaspoon red food coloring

Pastry for double-crust pie (9 inches)

Directions

1.Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.
Yield: 8 servings.